Matcha

Zairai Matcha

An exceptionally rare matcha made from zairai tea plants. It is known for the pronounced aroma and full-bodied taste characteristic of zairai tea.

Aromatic

Bold

¥ 7,860 Tax included

Net weight

SHIPPING & DELIVERY

Delivery: 5–7 days / DHL or Japan Post

Customs duties: payable on arrival / follow your shipment with the tracking number

Returns: accepted within 7 days of arrival for unopened, unused items only

OUR TEA STORY

A Rare Zairai Matcha

Most matcha is made from cultivars, so matcha made from zairai tea is very rare. Zairai is tea grown from seed, so each bush is an individual. Its roots run deep, and differences in soil and climate show directly in its aroma and flavor.

Yutani no Shiro comes from Ninotani Zairai, a tea field of about 2,700㎡ in Oku-ninotani, Yuyadani. The same field also produces our sencha, Oku Ninotani. Its base soil is Tertiary strata from the Cenozoic era, long favored by Uji tea farmers, with just the right amount of clay. Once the bushes put down deep roots here, they produce the noble aroma unique to Uji.

The bushes are about 50 years old, and no pesticides have been used since 2000. We fertilize with fish and shellfish, and the leaves are ground on a stone mill. We harvest only about 20 kg a year. We hope you enjoy the high aroma and full-bodied flavor typical of zairai tea.

Estimated age About 50 years

Harvest Machine-harvested

Fertilizer Fish and shellfish

Pesticides None used (since 2000)

HOW TO BREW

Whisk briskly with water that has cooled a little.
Too hot and the bitterness rises; too cool and the foam will not form finely.

Infusion	TEMPERATURE	WATER	Matcha	Whisking time	TASTING NOTES
Usucha, one serving	80℃	60ml	2g	15 sec	Umami and gentle bitterness overlap

Water amount, temperature and time are guidelines. Adjust them to your taste.

For a smooth bowl

Sift the matcha through a tea strainer first. Fill the bowl with hot water to warm it, dip the whisk tips, then discard the water and wipe the bowl dry. Add the matcha, pour in the water, and whisk briskly back and forth in small strokes.

For koicha, use 4g to 30ml and knead rather than whisk.

About water

With hard water, matcha will not foam finely and the taste turns sharp. Use soft or low-mineral drinking water; hardness of 50 mg/L or less is the guide.